Pachi Mirapakaya Pachadi ~ Green Chili Chutney

We Andhras love our Pachadis (chutney/condiment) and in our home pachadis are revered. Seriously. Mom makes the BEST pachadis you can ever imagine. The aromas that fill the kitchen during the preparatory process is something that has to be experienced. For instance, take today’s pachadi which calls for green chilies. The intoxicating aroma of roasted green chilies and the sizzle of tempered spices hold promise of an eternally pleasing meal to come.

Most of the pachadi recipes you will find on my blog are simple and straightforward with minimal ingredients. The key is to use farm fresh vegetables and good quality ingredients.

Sponge Dosa with Pachi Mirapakaya Pachadi and Sambar

Green Chili Chutney Recipe

Prep & Cooking: 15 mts

Cuisine: Andhra

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Ingredients:

10-12 green chillis (the ones with less spice, reduce chilies if spicy)

1 tbsp minapapappu/black gram dal/urad dal

Â¼ tsp cumin seeds/jeera/jeelakara (optional)

1 tbsp tamarind paste

1 tsp jaggery or sugar

salt to taste

3 tsps oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds/aavaalu/ria

few curry leaves

1/2 tsp oil

1 Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter. Add the green chillis (remove the stalks) and fry for 3-4 mts. Remove from heat and cool. In the same pan, add a tsp of oil add the urad dal and saute till the dal turns red. Remove from heat and cool.2 Grind the sauteed green chili mixture, urad dal, jaggery, tamarind and salt to a paste. Add few tbsps water while grinding.3 Heat oil in a pan, add the mustard and let them splutter. Add curry leaves and turn off heat. Pour this seasoning over the chutney and serve with any tiffin like idli or dosa.

Pachi Mirapakaya Pachadi ~ Green Chili Chutney

Prepare time: 0 min

Cook: 5 min

Serves: 4

Main Ingredients:

green chillis

By SailuPublished:
November 18, 2011

We Andhras love our Pachadis (chutney/condiment) and in our home pachadis are revered. Seriously. Mom makes the BEST pachadis you can ever imagine. The aromas that fill the kitchen during the preparatory process is something that has to be experienced. For instance, take today's pachadi which calls for green chilies. The aroma of green chilies roasting is simply intoxicating while the sizzle of tempered spices hold promise of an eternally pleasing meal to come.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest,
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Hi Sailu, Good post as usual. I had what maybe is a silly question. The above chutney looks like it has some base of something like coconut or peanuts. My question is whether that thickness came entirely from the urad dal or did you maybe forget to mention coconut or peanuts in the recipe? Just asking… 🙂

Anonymous

Valid question, Sarita. 🙂 The thickness is from the dal and tamarind pulp. I did not use the paste. For convenience of readers who usually use paste, I have mentioned paste in the recipe. No peanuts or coconut required.

saritha

Hi Sailu, Good post as usual. I had what maybe is a silly question. The above chutney looks like it has some base of something like coconut or peanuts. My question is whether that thickness came entirely from the urad dal or did you maybe forget to mention coconut or peanuts in the recipe? Just asking… 🙂

saritha

Hi Sailu, Good post as usual. I had what maybe is a silly question. The above chutney looks like it has some base of something like coconut or peanuts. My question is whether that thickness came entirely from the urad dal or did you maybe forget to mention coconut or peanuts in the recipe? Just asking… 🙂

Hey Gauri, nice to see you on my space. I’m doing good. How are things with you? 🙂

sapthanaa

looks spicy and yummy

http://www.auntiesfrybread.com Aunties

Thanks for a great post … like this one

Anjana Chaturvedi

I am a great fan of your blog….your all recipes are superb…great job..

Anjana Chaturvedi

I am a great fan of your blog….your all recipes are superb…great job..

http://www.maayeka.blogspot.com maayeka

I am a great fan of your blog…your all recipes are superb…great job..

Nandini4

..

http://www.maayeka.blogspot.com maayeka

I am a great fan of your blog…your all recipes are superb…great job..

http://www.maayeka.blogspot.com maayeka

I am a great fan of your blog…your all recipes are superb…great job..

http://www.maayeka.blogspot.com maayeka

I am a great fan of your blog…your all recipes are superb…great job..

Samwich31

This chutney looks truly fantastic. I can tell if I made this at my house I would be asked when dinner was ready to many times but still will have to give this a try. This doesn’t even look like it will take a lot of time or ingredients and thats perfect for the way I normally cook at home.
Samwich Food Blog http://samwich31.wordpress.com/

Ntrrajendra

its not good

Shilpzy

Hi, how long can this be stored for once its made? I have a tonne of chillies and i’m looking at what i can do with it. This is definately one i would like to make, but i’d like to have it last for a while. Can it be frozen? I haven’t made much south indian food, and have frozen even fewer times, and experience tells me that south indian food doesn’t freeze very well…..any suggestions?

apatel

freezing works for 6 months, but once out needs to be eaten in a week

Pcatherine30

can i substitute the dal with any other dal…. i have moong and some yellow one…. toor i think….
also tamarind?????